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hondabbq

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  • Just make sure you buy the newer ones with the larger diameter steel. Mine is a couple years old and about 6 months in it looked like it was from an archeological dig. I don't waste time with an extra garbage can on my deck. I think it just look…
  • NPHuskerFL said: Looks good. If you want more heat out of a jalapeno don't look toward the seeds or going to a different pepper. Going to a all together different pepper changes the flavor profile. When picking them out look at the skin. The on…
  • Gonna try and bang this out this weekend with some flat bread we have been making off and on for spinach dip.
    in Gyro Meat. Comment by hondabbq August 9
  • @doubleEgger is the gyro sitting in a foil wrapped can?
    in Gyro Meat. Comment by hondabbq August 9
  • dopey said: @hondabbq I'd love to try the stuff you make, is it a sauce or something like a blended kimchi style?   I have had somewhat chunky gochujang before.  I don't know what's in there, but this stuff was a bbq sauce consistency with some…
  • I have been making my own and selling it for 11 years.  Is it really the new sriracha? 
  • SoCalTim said: @hondabbq ... after the clean burn is complete and after the egg has cooled, open the dome and you'll see the flaky gunk on the dome wall. I use the grill stone (pictured above) to scrape all that stuff away. It works great!  …
  • How do you guys clean the dome?  I do do the clean burns when needed for a couple hours at 6-700 F.  My my dome never gets clean. 
  • I used to make a wing glaze out of apricot jelly and hot sauce. Sweet and spicy.
  • Hub said: A week ago I had never heard of it.  Looked up some recipes .. made a big batch tonight.  Man alive is that stuff incredibly good!! One of the best things I have tasted in a very long time.  Now what do I do with it? Most of my search…
  • She made him ribs and she's vegetarian. Grilled tofu. 
    in Mötley BBQ Comment by hondabbq July 30
  • I cant see this doing much to the corn really, seeing as the hulls of the corn aren't digestible, as you can see a few hours after eating it. I cant imagine the brine penetrating that kernel. I could be wrong.
  • Re listening to Passion and Warfare by Steve Vai. He is going on tour and playing front to back. I'm also doing a meet and greet with him and getting a Jem guitar signed.  Also meeting Zakk Wylde in a month or so and getting his classic Bullseye gui…
  • I cant get Rock wood so I have to clean mine out very often.
  • +1 @NPHuskerFL said. That was my plan as well. You need that space got lifting the grates etc out. I put a 1" slab of granite there so as not to damage the cart with the heat from the PS etc. I also use a nest.  Ps don't buy the challenger covers. T…
  • cssmd27 said Agree with this wholeheartedly.  RTIC is now like Yeti, trying to sell superior quality at a price premium when there is none.  Yeti is less at risk because they have a core group that views their brand as some sort of status symbol.…
    in RTIC sale Comment by hondabbq July 24
  • No need to overbthinkmthis one at all. As suggested a ther aspen is best. Instead of sitting tour hand over scorching hot coals, pick it up with tongs. Temp should be taken from the side anyway. 
  • I don't see what the hate on Yeti is all about? I don't have any of the coolers as I have zero need for them, but I do have a few Yeti cups. Ok so another company came behind them with the same product for less. How much was your first microwave w…
  • My family had a bottle of that stuff when I was a teen. We tried to drink it and of course couldn't. My mom used it to make her own Baileys instead of using vodka. That baileys was better than the real stuff.
  • As @NDG said, getting your mise en place ready is key. I have all the topping ready to go and then open my dough. I actually fold it in half then gracefully lift it on to my cormealed aluminum pizza peel. Make sure you have a well floured dough surf…
  • Ive made a lot of different flavors of bacon from sweet to savory. Here is a bit of a list: Sriracha/garlic Chipotle/honey Black pepper/garlic Taco bacon Rosemary and lemon Double smoked/basic Ruhlman cure Pancetta Jalapeno
    in Makin Bacon Comment by hondabbq July 19
  • The best part about homemade sausage is that you can make anything you want. In the big stores and even the little mom and pop shops its usually the same stuff, Italian, brats, etc. Making at home, the sky is the limit. I make 9 different flavors …
  • I only use the Antimo Caputo Pizzaria flour when using my Blackstone. I set the stone temp for 800F
  • I thought this was s Sous Vide brisket thread. lol
  • When I was working on one of the top clubs in my city as a young chef, his "posturing" is real. Kitchen work is and can be like his shows. Being scolded like a 3 year old was common practice. It made you better. It made you want to succeed.
  • Bustersdad said: Got my truck a couple of weeks ago, was looking at the Peragon, ultimately went with b the Undercover Flex...should get it next week. I'm on my third one of those. I know they aren't "waterproof" but there is an expecta…
  • I had the infamous bad codes. You know what I did? I took off those little grey stoppers and it has been fine ever since. Didn't need to replace the probes.  That isn't to say the probes don't get wrecked somehow, but before you toss them and order …
  • This is every entrepreneurs dream.
    in Yeti IPO Comment by hondabbq July 7
  • nolaegghead said: smokeyw said: hondabbq said: I don't see what the hate on Yeti is all about? I don't have any of the coolers as I have zero need for them, but I do have a few Yeti cups. The reason we are here is we all bou…
  • I don't see what the hate on Yeti is all about? I don't have any of the coolers as I have zero need for them, but I do have a few Yeti cups. The reason we are here is we all bought the Cadillac of Kamados. The BGE. Why isn't anyone slagging on BGE…
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